Pumpkin Pie Squares

If you are looking for something a little different than boring old pumpkin pie to fix this Thanksgiving, this one’s for you! I found this recipe about 14 years ago in a Pampered Chef recipe book and I have been making it ever since. This is truly a family favorite and a must have on our Thanksgiving Day menu. My mom even asks for these for her birthday every year instead of cake!

Now, don’t get me wrong, I love regular pumpkin pie too, but these just have a little bit different dimension of flavor with the pecan and oats crust. They are really easy to make, but you do need to have a special pan to bake them in. The one in my pictures that I use is the Large Stoneware Bar Pan from Pampered Chef. I have had two of these over the years and use it frequently. If you don’t have one of these, you might be able to use a baking sheet. The dimensions of this pan are 15.5″ x 10″, but the key is that it is 1 inch deep. I also use this pan for Apple Pie Squares, which I will have to post the recipe for as well.

**This recipe could be Gluten Free if you use GF oats and a GF baking mix. I use the Arrowhead Mills Gluten Free All-Purpose Baking Mix.

Pumpkin Pie Squares

  • 1 ¼ cups all-purpose flour
  • ¾ cup quick or old fashioned oats
  • ½ cup packed brown sugar
  • ½ cup pecans, chopped
  • 2/3 cup butter, melted
  • 4 eggs
  • 2 cans solid pack pumpkin or 1 large can
  • 2 cans sweetened condensed milk
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • frozen whipped topping and pecan halves, optional

Combine flour, oats, brown sugar and chopped pecans. Pour in melted butter and mix until well combined. Press mixture flat onto bottom of bar pan. Bake 15 minutes at 350.

While you are waiting on the crust to bake, whisk eggs together in a large bowl. Then add in your pumpkin, condensed milk, spices and salt.

Whisk this mixture together until completely smooth.

Once your crust is out of the oven, pour the pumpkin pie mixture over crust and smooth it out the best you can over the top.

Then just bake at 350 degrees for 30-35 minutes or until filling is set. Remove from oven and let cool completely and then cut into squares. You can add pecan halves to each square and top with whipped topping…

Or, if you want to get really fancy, you can make a candied pecan topping like the one in THIS recipe (just chop up the pecans), and then add those to the top…

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This entry was posted in Candy, Dessert, Gluten-Free, Recipes, Sides, Snacks, Toppings, Vegetarian. Bookmark the permalink.

5 Responses to Pumpkin Pie Squares

  1. annie young says:

    this was sent to me by a friend and i wanted to share it with my daughter. thank you have a BLESSED holiday

  2. Karen Moran says:

    I am definately making this pumpkin recipe this Thanksgiving, but wonder if you could please send me that apple recipe you mentioned:
    “I also use this pan for Apple Pie Squares, which I will have to post the recipe for as well.”
    I sort of looked on your website for it but with no luck.
    Thanks!

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